Goose legs on Tex-Mex

Ingredients for 4 servings:

• 4 goose legs
• 1 can white beans, 800 g
• 1 can kidney beans, 800 g
• 1 can of corn, 330 g
• 1 can of pizza tomatoes, 400 g
• 6 m.-sized onion(s)
• 6 bell peppers, 2 each red, yellow and green
• 2 tsp cocoa powder
• 1 tsp smoked paprika powder
• 1 tsp cinnamon powder
• 1 tbsp instant broth
• 100 ml water
• 1 m.-sized apple
• e.g. chili pepper(s) (chipotle)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Christmas dinner with a difference

Cook the goose legs in a Roman pot at 180°C (350°F) in the oven for about 3 hours. Tip: I place apple slivers and onion slivers from two onions under the legs; this creates a good lard. Cut the onions and peppers into bite-sized pieces. In a large pot, first sauté the onions and peppers, then add the pizza tomatoes. Drain the other canned ingredients and rinse briefly, then add all ingredients to the pot and simmer for 40 minutes. When the vegetables are ready, place the legs on top and serve. Tip: You can briefly place the legs on top of the vegetables under the oven grill.